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Probiotics > Module 5 > Flashcards

Module 5 Flashcards

1
Q

Traditional LAB Roles

A

Food Preservation, Starter Cultures, Probiotics

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2
Q

Major Fermentations

A

Lactic, propionic, Ethanolic fermentations

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3
Q

LABs for Fermented Milk

A

Lactobacillus, Lactococcus, Streptococcus, Leuconostoc

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4
Q

Temperature important for

A

Fermented Milks

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5
Q

Mesophilic

A

Lactobacillus and Lactococcus

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6
Q

Mesophilic Role

A

Buttermilk and sour cream

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7
Q

Thermophilic

A

Lactobacillus and Streptococcus

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8
Q

Thermophilic Used for

A

Yogurt

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9
Q

Probiotics added to fermented milk products

A

Lactobacillus and Bifidobacterium

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10
Q

Major categories of fermented milk products

A

Lactic fermentations, Yeast-lactic fermentations, Mold-lactic fermentations

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11
Q

Steps for milk fermentation

A

Raw or heated milk –> Cooled to decrease bacteria –> Inoculate remnants from previous fermentation or yogurt (starter culture)

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12
Q

Exopolysaccharide (EPS)

A

Polysaccharide polymers with repeating mono- or oliogosaccharide subunits connected by glycosidic linkages

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13
Q

EPS can be…

A

Capsular polysaccharides (CPS) or slime molds

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14
Q

EPS produced by

A

LAB starter cultures

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15
Q

EPS purposes

A

Modify physicochemical characteristics to improve sensory and structural properties

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16
Q

EPS Modifications in yogurt

A

Texture, water retention, thickness

17
Q

Syneresis

A

Serum seperation

18
Q

EPS in cheese

A

Improve moisture in low fat cheeses + creamy and retain water

19
Q

Cheese Production

A

Milk –> curd –> cheese

20
Q

Milk –> curd

A

LAB + rennin (enzyme to produce curd)

21
Q

Curd –> Cheese

A

Whey removal and cut into slabs or pieces –> ripen with microbial action

22
Q

FAA

A

Small peptides and aa in cheese ripening

23
Q

What is important in cheese ripening?

A

Proteolytic system breaking down proteins into FAAs –> Fatty acids, alcohols, aldehydes, Volatile sulfur compounds

24
Q

Products from cheese ripeners

A

Fatty acids, alcohols, aldehydes, Volatile sulfur compounds

25
Q

Citrate metabolism

A

Dairy product role

26
Q

Citrate + lactose

A

Diacetyl + Co2

27
Q

Diacetyl

A

Butter, cheese, buttermilk flavor

Probiotics (16 decks)

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